Apple Coffee Cake Muffins

• Vegetarian

• Produce

  • 2 cups Apples

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 250 g 2 cups all-purpose flour
  • 1/4 cup All-purpose flour
  • 3 tsp Baking powder
  • 1 1/4 cup Brown sugar, packed
  • 1 3/4 tsp Cinnamon, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Milk

Found on sweetpeasandsaffron.com

Description

Ingredients

• 2 cups all purpose flour {250g; spooned, fluffed & levelled}
• 3 tsp baking powder
• ½ tsp salt
• ¾ cup packed brown sugar {165g}
• 1 large egg
• 1 cup milk {buttermilk recommended but any milk works}
• ¼ cup vegetable oil
• 2 cups of apples, peeled and diced into 1 cm pieces
• ¼ cup packed brown sugar {55g}
• 1½ tsp ground cinnamon
• 2 tbsp cold butter, cut into pieces {28g}
• ¼ cup packed brown sugar {55g}
• ¼ cup all purpose flour {32g}
• ¼ tsp ground cinnamon

Directions

• Combine ingredients in a bowl and set aside.
• Combine brown sugar, flour and cinnamon in a medium bowl. Cut the butter in using a pastry tool. Mix until coarse and crumbly {see photos above}. Set aside.
• Pre-heat oven to 400°F. Line a standard-sized muffin pan with large muffin papers and set aside.
• In a large bowl, combine the flour, baking powder, salt and brown sugar.
• In a separate bowl, beat egg, and add in the milk and vegetable oil. Mix the wet ingredients into the dry with a spoon, mixing until just combined. Do not overmix!
• Fold in the apples.
• Spoon 1 tablespoon of muffin batter into the bottom of each muffin paper. Add a teaspoon of cinnamon sugar mixture, then top with remaining batter until the well is completely full. Spread a heaping spoonful of the crumble topping on top.
• Bake for 18-22 minutes, until a toothpick comes out clean.

Nutrition